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Warm Italian Pasta Salad With Charred Broccoli and Bell Pepper

by Livestrong_Recipes  |  Jan 5, 2017

Warm Italian Pasta Salad With Charred Broccoli and Bell Pepper
  1. PREP
  2. 12 m
  • COOK
  • 22 m
  • TOTAL
  • 34 m

Pasta salad is typically served chilled, but not this recipe. All you’ll need is a grill or grill pan. You’ll simply toss freshly cooked whole-grain fusilli with red wine vinaigrette, onions, broccoli, red bell pepper and pepperoncini.

INGREDIENTS

SERVES 6

  • 1/4 cup Olive Oil, Extra Virgin
  • 2 1/2 tbsp Vinegar, Red Wine
  • 1 clove garlic
  • 3/4 tsp Sea Salt
  • 1/2 medium red onion
  • 7 oz Broccoli Florets
  • 1 medium red bell pepper
  • 8 oz Wholewheat Fusili Pasta
  • 3 tbsp Pepperoncini
  • 1/4 cup Fresh Basil Leaves

DIRECTIONS

1 In a large serving bowl, whisk together 3 tablespoons of the oil, the vinegar, garlic, and salt. Stir in onion. Set aside.
2 Heat grill-pan or grill.
3 In a medium bowl, toss (large) broccoli florets with remaining 1 tablespoon oil.
4 Cut bell pepper into 4 or 5 pieces.
5 Grill broccoli and pepper pieces over direct medium-high heat until charred as desired, about 10 to 12 minutes total. Set aside to slightly cool.
6 Meanwhile, cook pasta according to package directions until al dente, about 10 to 12 minutes. Drain.
7 Add pasta to vinaigrette mixture in serving bowl; toss to coat. (Note: Do not rinse the cooked pasta.)
8 Cut bell pepper and broccoli into bite-size pieces; add to pasta mixture along with (drained) pepperoncini and toss to combine.
9 Serve while slightly warm with sliced basil for garnishing.
10 PC: Jackie Newgent